2 cups roasted eggplant — roast unskinned eggplant, cut in half, on cookie sheet in the oven for 40 minutes at 400 degrees, no need to add oil
1 cup roasted sweet red pepper — same directions for eggplant, except cooking time is only 20 minutes
1.5 cups onion, chopped
2 cloves garlic
1 tablespoon oil
3/4 teaspoon garam masala (generic Indian spice blend that has nutmeg in it)
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon mustard seeds or prepared mustard
1 teaspoon turmeric
cayenne pepper or tabasco sauce, to taste
Fry onion in a small pan over medium heat in oil. Add spices, they will become fragrant. Add garlic last and hot cayenne or tabasco, if using.
Put eggplant and peppers in a blender. Add onion-spice mixture and blend until completely smooth. Serve with rice, warmed tortillas, or pita bread.